{"product_id":"pasta-chitarra-giuseppe-cocco-artigianale","title":"Giuseppe Cocco Guitar Spaghetti 500g - Artisan Pasta","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePasta alla chitarra is Abruzzo's most iconic pasta shape. It is made by cutting a sheet of pasta on a frame of steel wires, called a \u003cem\u003e\u003cstrong\u003echitarra\u003c\/strong\u003e\u003c\/em\u003e (guitar), which gives it its square cross-section and porous surface, capable of holding any sauce.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGiuseppe Cocco's pasta is produced in Fara San Martino using spring water, extra semolina from the best durum wheat in the world and Italy, rough bronze dies, and low-temperature drying.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSeven minutes of cooking, and you'll understand why some pasta factories still exist.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy choose it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eRough bronze die-cut. The surface holds the sauce like no smooth pasta can.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eSpring water from Fara San Martino, extra semolina from the best durum wheat in the world and Italy.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eLow-temperature drying that preserves aroma and consistency.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eHomemade Chitarra shape, \u003cstrong\u003e7 minutes cooking al dente\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003eArtisanal pasta factory registered with the Guild of Artisans of the Province of Chieti no. 31794.\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e🇮🇹 Produced in Fara San Martino, Abruzzo.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWith ragù alla teramana (lamb, pork and beef, slow-cooked, tomato) it becomes the quintessential Abruzzese Sunday dish.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWith Ventricina del Vastese cut into chunks in the sauce, it's the first dish you'd eat every time you come home.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWith garlic, oil, and chili pepper, it's already complete as is.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWith \"pallottine\" (small meat and sauce meatballs) it's the most classic and delicious version of Chitarra alla teramana.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDurum wheat semolina, water.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMay contain traces of soy and mustard. Country of wheat cultivation: Arizona and Italy. Country of milling: Italy.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProduct details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eType: Durum wheat semolina pasta — Chitarra shape\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eOrigin: Abruzzo, Fara San Martino (CH)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eProducer: Artisanal Pasta Factory Cav. Giuseppe Cocco\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eWeight: 500 g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eCooking time: 7 minutes al dente\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eDie: rough bronze\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eStore in a cool, dry place, away from heat sources and direct light.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eA tip from the Belfiore Brothers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u0026lt; With Ventricina del Vastese ragù, it's the first course you don't have to explain to anyone, you just put it on the table. If you want to use chitarra as they do in Abruzzo, cook it with \"pallottine\" and you'll have the Teramana recipe.\u0026gt;\u003c\/p\u003e","brand":"Fratelli Belfiore","offers":[{"title":"Default Title","offer_id":64756816937309,"sku":"#COCCO1004","price":3.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/2688\/4189\/files\/Pacco_pasta_chitarra_-_G._Cocco.jpg?v=1779362363","url":"https:\/\/www.fratellibelfiore.it\/en\/products\/pasta-chitarra-giuseppe-cocco-artigianale","provider":"Fratelli Belfiore","version":"1.0","type":"link"}